Traditional Chettinad Style Radish Curry

To prepare the masala for the gravy, heat a kadai. Add a teaspoon of sesame oil, once it's hot add the saunf/fennel seeds and allow it to splutter.

Add in the dry coriander seeds, chana dal and urad dal and fry till it's golden brown in colour. Add the onions and garlic, fry till it turns golden brown in colour.

Add the coconut and tomato, fry for a few minutes till the raw smell fades away. Remove from the heat and allow it to cool down. Grind the mixture to make a fine paste and keep aside.

To prepare the gravy, heat a kadai and add 2 tablespoon of sesame oil. Then add mustard, hing, fenugreek seeds, jeera along with curry leaves and allow it to splutter.

Add the diced radish and potato, fry it for a few minutes. Add turmeric, coriander powder and garam masala, fry till the raw smell fades.

Then add the grounded masala, fry till the masala thickens and leaves the edges of the kadai. Pour enough water to allow the masala and vegetables to cook, let it boil and get cooked. Then add the tamarind juice and salt, allow it to boil and cook well.

Once the gravy is cooked and thick, remove it from the heat and serve it with rice or rotis.